"My mom, a child of the Depression, embraced convenience foods like instant mashed potatoes, and we ate them all year--except on Thanksgiving, when she made 'real' potatoes that she never fully mashed. I still make them her way but have added ingredients like caramelized onions and olive oil."

To keep potatoes warm until the meal is ready, place them, loosely covered, in a heatproof dish or bowl, and set them (without submerging them) in a larger pot of hot water over very low heat. They'll stay warm without scorching on the bottom.

Ingredients

1 1/2 pounds baking potatoes, peeled and cut into 1-inch pieces

1 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces

1 tablespoon extra-virgin olive oil

2 cups chopped onion

1 teaspoon kosher salt, divided

1/2 teaspoon ground white pepper

1 1/4 cups 2% reduced-fat milk

1/4 cup unsalted butter

Nutritional Information

Calories 152

Fat 5.6g

Satfat 3g

Monofat 2g

Polyfat 0.3g

Protein 3g

Carbohydrate 23g

Fiber 2g

Cholesterol 12mg

Iron 1mg

Sodium 187mg

Calcium 51mg

Calories 152

Fat 5.6g

Satfat 3g

Monofat 2g

Polyfat 0.3g

Protein 3g

Carbohydrate 23g

Fiber 2g

Cholesterol 12mg

Iron 1mg

Sodium 187mg

Calcium 51mg

How to Make It

Step 1

Place potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Return potatoes to pan. Mash potatoes with a potato masher until coarsely mashed (not smooth).

Heat milk and butter in a small saucepan over medium heat until butter is melted. Add onion mixture, remaining 3/4 teaspoon salt, and milk mixture to mashed potatoes, stirring to combine.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

Fantastic

I only used about half of the melted butter/milk (otherwise the potatoes would've been too soupy). Really great flavor here and it makes a bunch! Needed a tad bit more seasoning and I added fresh cracked pepper. Will definitely make again.